FRIJE

Instructions

• 1.   Preheat the oven to 180 °C (350 °F). Cut the meat into 2.5 cm (1 inch) cubes. Peel and thinly slice the onion. Cut the bell pepper into strips. Rinse the quinoa.
• 2.   Heat 2 teaspoons of oil in a sauté pan, sweat the onion and bell pepper over low heat for 3 minutes, stirring constantly. Spread them in a ceramic tajine dish. Add the remaining oil to the sauté pan, sauté the meat over high heat for 3 minutes. Season with salt, pepper, turmeric, and ras el-hanout. Place the meat on top of the onion slices.
• 3.   Make a well in the center of the preparation, pour in the quinoa, pour 300 ml (1 1/4 cups) of hot water over it, and add the rosemary. Cover and bake for 20 minutes. Meanwhile, peel and pit the peaches, cut them into quarters, and squeeze lemon juice over them.
• 4.   Remove the tajine from the oven, adjust the seasoning, sprinkle with chervil, and arrange the peach quarters. Cover and continue cooking for 10 minutes. Let it rest for 10 minutes in the turned-off oven.
• 5.   The tajine is perfect for a lunch under the pergola. Covered with its lid, it will keep the preparation warm for a few minutes.